Recipes

Print Recipe

Crusted Corned Beef with Roasted Cabbage, Bacon and Stout Reduction

SERVING SIZE: 6 PREP TIME: 10 minutes COOK TIME: 8 hours
SCR Corned Beef

Bye bye boiled beef and soggy cabbage! This is definitely NOT your grandmother's recipe. This updated twist on the classic Irish dish combines our slow-cooked premium Corned Beef with oven roasted cabbage wedges topped with crispy bacon, and finished with a stout-pomegranate reduction. It's enough to make the Pied Piper stop piping and pull up a chair. To make this recipe Keto, Paleo and Whole30 compliant, simply eliminate the sugar and Stout Reduction Sauce. Click here to purchase our grass fed Corned Beef.

INGREDIENTS

  1. For the Corned Beef:
  2. 3 pounds Stemple Creek Grass Fed Corned Beef
  3. 6 cloves garlic, minced
  4. 2 Tbls. sugar
  5. 1/2 tsp. ground black pepper
  6. 2 Tbls. cider vinegar
  7. 2 bay leaves
  8. water
  9. For the Roasted Cabbage with Bacon:
  10. 1 head organic green cabbage
  11. 1 head organic purple cabbage
  12. olive oil
  13. sea salt & ground pepper
  14. 1 pound Stemple Creek pork bacon
  15. For the Pomegranate-Stout Reduction
  16. 1/2 cup stout beer (like Lagunitas Imperial Stout)
  17. 1/2 cup pomegranate vinegar
  18. 2 Tbls. pomegranate juice
  19. 2 Tbls. brown sugar

INSTRUCTIONS

For the Corned Beef:
  1. Place corned beef, fat side up, in a slow cooker.
  2. Combine garlic, sugar and pepper. Rub on top of the meat.
  3. Place the vinegar and bay leaf in the slow cooker. Add water to the cooker about 1/4 way up the beef (about 1 cup depending on the size of the cooker).
  4. Place lid on the slow cooker and braise on low setting for 8 hours.
Roasted Cabbage with Bacon and Pomegranate-Stout Reduction
*About one (1) hour before the corned beef is done cooking, start preparing the roasted cabbage.
  1. Preheat oven to 400F. Line a large baking sheet with parchment paper
  2. Wash cabbage heads. Cut out stem and remove. Cut the cabbages in half, and then into quarters (you will have 4 wedges per cabbage).
  3. Place the wedges on the baking sheet. Brush the surface of each wedge with olive oil. Sprinkle with salt & pepper.
  4. Cut uncooked bacon strips in half. Lay strips over each cabbage wedge to cover the top (3-4 slices per wedge).
  5. Bake on center oven rack for 40-45 minutes or until cabbage is tender, and bacon is crispy (the outer leaves may be a little charred.) While the cabbage roasts, make the reduction sauce.
  6. Remove roasted cabbages from the oven. Plate the cabbage and drizzle with Stout-Pomegranate reduction. Serve immediately.
Pomegranate-Stout Reduction
  1. In a small saucepan combine the stout, pomegranate vinegar, pomegranate juice, and brown sugar. Simmer on medium-low heat and reduce until sauce is thickened and syrupy (about 12-15 minutes). Remove from heat and set aside.
COOKING NOTES: If the top of the corned beef isn't browned to your liking, put the meat under a broiler for 1-2 minutes.
Print Recipe